Scrape, wash, drain, and put the parsnips in a saucepan with cold water and a little salt, set on the fire and boil till done, then drain. Cut the parsnips in slices, put the butter in a frying-pan, and when melted put the sliced turnips in, toss gently till they are of a fine golden color, then add salt and pepper to taste, turn over a dish, sprinkle chopped parsley all over, and serve warm.
Hand-Book of Practical Cookery (1884).